There is absolutely nothing more comforting than a warm bowl of homemade soup on a chilly evening. This Creamy Chicken Noodle Soup takes the classic, cold-weather favorite to a whole new level of cozy. By adding a touch of heavy cream and a simple roux, we transform a simple broth into a velvety, rich masterpiece that hugs you from the inside out. It’s packed with tender shredded chicken, colorful vegetables, and hearty egg noodles that soak up all those savory herbs. Whether you are nursing a cold, looking for a quick weeknight dinner, or simply craving some soul-warming comfort food, this recipe is guaranteed to become a staple in your kitchen.
Helpful Tips
- For the best texture, cook your noodles directly in the broth, but if you plan on freezing leftovers, cook the noodles separately and add them to individual bowls so they do not get mushy.
- To make this recipe even faster, use a store-bought rotisserie chicken to cut down on prep and cooking time.
- Feel free to swap the heavy cream for half-and-half or whole milk if you prefer a lighter broth, though it will not be quite as rich and velvety.
- Add extra veggies like peas, corn, or baby spinach at the very end of cooking for an extra boost of nutrition and color.
Step-by-Step Instructions
- Heat the olive oil and melt the butter in a large Dutch oven or stockpot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Add the bay leaf and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes until the vegetables are almost tender.
- Stir in the wide egg noodles and shredded chicken. Cook for 8-10 minutes, or until the noodles are tender.
- Turn the heat to low, discard the bay leaf, and stir in the heavy cream. Let it simmer gently for 2 minutes to heat through.
- Season with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded cooked chicken
- 2 cups wide egg noodles
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Shopping List
- Produce: 1 medium yellow onion, 3 medium carrots, 3 celery stalks, 1 head of garlic, fresh parsley
- Meat: 1 rotisserie chicken or 2 cups cooked shredded chicken breast
- Dairy & Eggs: Unsalted butter, Heavy cream
- Pantry: Olive oil, All-purpose flour, Low-sodium chicken broth, Wide egg noodles, Dried thyme, Dried oregano, Bay leaves, Salt, Black pepper
Equipment Needed
- Large Dutch oven or stockpot
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Soup ladle
Variations & Serving Ideas
Serve this creamy chicken noodle soup hot, garnished with plenty of fresh parsley and a crack of black pepper. It pairs beautifully with a warm, crusty baguette or garlic bread for dipping, or a simple side salad with a light vinaigrette. To store leftovers, let the soup cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of chicken broth or water, as the noodles will continue to absorb liquid as they sit.
I hope this cozy creamy chicken noodle soup warms your heart and kitchen! If you tried making this recipe, please leave a comment and rate it below—I would absolutely love to hear how it turned out for you!
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